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HomeMy WebLinkAboutThe Brussels Post, 1949-8-24, Page 3Where Blueberries Crow Biggest Berrying seems to run in fami- lies, especially, I suppose, In those with a farm background. But to- day it is in no way confined to the —farmer and is often used as an ex- cuse for the city dweller to get deep into the hills .. . To me biueberrying doesn't really start until the highbush are ready, and the summer is not quite complete without at least one trip. We park the car by the old gray barn and watch the swallows, dip through the open door. In the dis- tance, we hear the rattling of the one-horse bayrake and the loud "whoa" as the driver tries to man- euver between the gateposts into another field. Once the patch is reached and the best bushes select- ed, the solitude of the berry patch reigns supreme. The bail of the pail is`looped through the trouser belt, and at first there is a steady rattle onto elle empty bottom As the berry line begins to rise, we become conscious of the busy and somewhat dreamy sounds. A rab.' bit thumps the ground in appar- ent disgust at the lack of atten- tion and bobs from beneath the underbrush. A catbird fools us at first with his bits from the reper- toire of other birds. In the woods a thrush breaks. the quiet with his spiritual song. On the edge of the woodland we catch sight of an- other thrush going about his mys- terious duties. He is not stealthy, like the bluejay; he merely wants to be left alone. A hawk floats lazily above; the strong updraft of lir, caused by the heat of the day, makes his flight an easy one. From the edge of the swamp where the berries are biggest comes the chug- s -rum of a frog combined with the steady hum of insects. In the dis- tance, really working hard for a midday meal, we hear the rat -a - tat -tat of a woodpecker. Along %ward evening we bear the toot of the horn back by the barn; .other members of the party have returned from their favorite spot or wanderings anxious to get started home. Two water pails filled to the brink can easily be the reward of a good picker out for the day.—Front "With What The Hills Are Clothed," by. A. Kenneth Simpson, in "The Berkshires: The Purple Hills," edited by Roderick Peattie. Beauty In Berlin—Now it's tl e Germans who are getting ti e beauty contest craze. Some 20,000 Berliners flocked to Wannsee Lake Beach to see local beauties, like this one, strut their. stuff. Hat -Weather Song I feel so exceedingly lazy, I neglect what I oughtn't to shall -1(11 My notion of work is so hazy That 1 couldn't to toil if I would. 1 feel so exceedingly silly ' That I say all I shouldn't to ought I And my mind is as frail as a lily; It would break with the weight of a thought! --Don Marquis For Hot Hens Looking for a way to keep your hens happy in hot weather? Here's what h rank Gillings did. Ile poured a five-foot concrete slab on the north side of his chicken house where it's shaded. He covers it with shavings, wets It down • on hot days. When the temperature hits 93 degrees in the shade, it's only 73 degrees on the slab, Not only do the hens cool off on the slab, it serves as an air 'lendi- tiotwr for tate whole heti-house, (fillings says it has paid for itself in more eggs and in less mortality, 1'1 Hot- and Nob-So-Bothered—Tequila, left, a 7 -month-old St. Bernard puppy, is going on his vacation but doesn't look too happy about it. He was flying from Ottawa, to Mexico With his master, the Mexican nmbassadot to Canada: But when Tequila landed in Dallas, Tex., and found the thermometer at the 100 -degree mark, he just plopped down by two cakes of ice and refused to move. On the hand, Gussie, a tiny terrier, found it hot when his plant landed in New York City from Calcutta, India. But Gussie was too interested in the wonderfully strange sights of the big city to mind tbe heat. , �.a"--`"y. A�.di.. t r Gw¢,r..ctoline P. C le„ r e lire This time last week we were a family of ten—and the thermo- meter was around 90. Today our • family is reduced to three—and the thermometer, this morning, at 7.a.m., registers 50. Tonight it will be supper for ten again but this time our guests will be threshers. Yes, we have come to that again—and glad we are that we have anything to thresh. What I don't like about this threshing business today is the fact that it comes on a holiday—but that so often seems to be our luck. It isn't easy to shop on Saturday for threshing on Monday—or possibly Tuesday morning. There is always the fear of forgetting something— and that would be awful with the stores closed for the holiday. Then there is the trouble of keeping the stuff from spoiling once you have got it. But in the case of forgotten things neighbours are worth their weight in gold. You. can always batik on your neighbours if you are short of a loaf of bread, a packet of tea, or 'a pound of butter. (Margar- ine? Oh, not) Well, the foregoing was written in a few spare minutes before break- fast. After breakfast there was other work to do. Now here I am, meat ready, pies baked; apple sauce cooling—and it is 3.30 p.m., and no sign of the threshers. That is the sort of thing that always pleases a farmer's wife! However, we were told at noon it ntigt t be three o'clock before they got here. When I heard that I said to myself— "Now you just hold your horses . no sense in doing a lot of work for nothing or ha ing so many potatoes cooked you won't know what to do with them!" So the table isn't set and the potatoes are not even scraped so if they come after this and our men decide to start threshing 1 am sure going to have one mad scramble, But I'll take a chance on it. Let's see now --where was 1? Oh yes, I was saying we are how down to three That is after getting up at 5.30 nearly every morning last week to get somebody or other .off on the early bus And that reminds me of the joke about clocks. One sister- in-law said she was late down in the morning because she never knew the time. Looking around she said to het slaughters—"You know I e .think it would be a good idea if we gave Aunt Gwen an electric clock for a present." Very ungratefully I said—"For heaven'. sake don't bring any more clocks around here —we've got too many now." "But they don't go!" "Oh yes, they go ... if I wind then!" Then I realized how crazy our clocks must appear to visitors. There is the mantel clock in the living -room -.as noiseless as a deaf mute. An eight-day travelling clock in the sitting-room—equally silent. An alarm clock in the big spare room with never a tick. Another olock in Bob's room that keeps good time but has an alarm that won't shut off. The only way Bob can stop its insistent ringing is by setting it to another hour. Conse- quently if the alarm has not run down we hear it going off at some unaccountable hour during the day. Then there's Big Ben stuck away in the sideboard cupboard because it refused to go for more than three hours at a stretch. It was the one we used to get us up in the morn- ing so we replaced it with a new clock. And this clock we wind every night; we also set the alarm, and we carry it from bedroom to kit- chen, and kitchen to bedroom, day in and day oil t. It's only. defect is a broken glass as it got tangled up in the toaster one morning. The other clocks we don't bother to wind because we all carry watches. Added to our list I found a strange clock the other day. "Now where did that come from?" I wondered. The next morning I heard it ring- ing. It belonged to daughter. Well, I began to think 1 should. let my sister-in-law know our clocks were not white elephants—or dead ones either. So next day I made a tour of the house and wound all ' the clocks. The mantel clock swung its pendulum back and forth and wheezily proclaimed the hours; the travelling clock ticked away without any fuss; the clock in the spare room performed gallantly; Bob's alarm still rang hit and miss. Big Ben was brought to light and 1 wound it, set the alarm, and placed it on the bedside table in my sister- in-law's room, where for some un- known reason, it did a full-time job. I didn't hear any more about needing a new clock. Gia By Totw GREGORY di lett IE ATO " l' , THE FRESHNESS OF CUT FLOWERS CAN BE PRESERVED LONGER BY USING HALF � OF A p POTATO AS A "FROne. YOU SIMPLY PUNCTURE THE TOP OF THE POTATO WITH A NAIL AND 1;;;/�W USE IT LIKE A , .mak �. ere' e�. GLAS:9 "FRosa? al ii SHOEHORN 1ACK-PULLER Evuy THINK OP USING THE HAND* OP AN ORDINARY SHOE- HORN AS A HANDY TOOL POR PRYING OUT "THUMB TAGI46 iA Save Your Life According to the folks who keep track of such things, the hone is the most dangerous place there is. That is to say more accidents ocrur in or around the home than any- where else. The following is a true incident, as told by a well-known safety specialist. "Mary, will you get . that corn ready for the jars?" "Yes, Mother. How much more are you going to can today?" "Oh,' we'll do 30 or 40 more quarts. I've got to get these out of the pressure canner now," "How long does it take to lower the steam? Our home economics teacher said to be sure the pres- sure was clear down before open. ing the cooker." That's the big bother of these cookers. It takes too long to get the pressure down, I 'wonder if it's really necessary." "Don't take a chance, itlothert" "Well, it's practically clown now I'ni going to open it." "Mothers!" But Mary was too late. Her mother already had released the lid. The steam rushed out, Mother stepped back to a safe distance, When the steam stopped, she step- ped up to remove the lid. "There it can be released more quickly if you're careful." Then she started to take the lid off. There was a loud explosion. She screamed and put her bands over her face. Mary's mother lived, but she was badly burned by hot water. And the glass from an exploding jar narrowly missed her right eye. No more corn was canned that day. It's dangerous to use your own judgment and decide to operate equipment in a different way than that recommended. There are no safe short-cuts around the right way to cls things, Stich short-cuts don't save time—they usually take more time. And they often cause injury or death to yourself or to others, When manfacturers or experts give recommendations for the use of equipment, they're talking .from experience. Profit from that ex- perience—don't use yourself as a guinea pig in a haphazard experi- ment to find a shorter or quicker way. Remember: Be Alert—Don't Get 'Hurt, Follow the Crowd Diplo—"Did you give your wife the money you won on the radio program?" Matt—"Yes, I told her to bay some decent clothes, and she said: 'I've worn decent clothes all my life; now I'in going to dress like other women.'" The Honey Bee The honey bee is sad and cross And wicked as a weasel And when she perches on you boss She leaves a little measle =-Don Marquis STOPI�IT ort'litsect Bites— Quick! Quick! Stop itching of insect bites, hent rub, foot eczema, externallscales, ca ssed scabies, athlete's Use QVuick-actin soothing, antiseptic D, D. D. PRESCRIPTION. Greaseless, stainless, Itch atop, or your mono back. Your druggist stocks D. D° D, PRESCRIPTION. JITTER ZwHV WHBNI U510'r0 RIDa FOR THE 0U DAR to ' sesame Jt k0P' MY riem.T ,. +AOIN' Ro Mss tT eMystD ►1054 rR !cool 5 .. ,WBY P40 4*M•21 a Ntv50R 0510 T TNRotN A CAP fn PpAND 7s*r cplrr1R . t • JUsr TNRoWab Ab a cum AN'Tt* WIPP WAS te'NJOT IP 00.41410104 ON 75150 54605'! TABLE TALKS Jam Andrews. Most of us have eaten—and per- haps served at our tables—stuffed peppers and stuffed cabbage; the latter, course, a "specialty" at restaurant% featuring Austrian or Hungarian cookery. But this excel- lent method can also be applied to other representatives of the vege- table kingdom. * * * Beets and , g cats and eggplant,cucumbersonions larande sumcar- - mer squash, tomatoes and white turnips—all these may be hollowed out, stuffed with a well -seasoned mixture, and servers, tasty and colorful. * * * The stuffings consist of four types of material. (1) Cooked meat, tilt, poultry, nuts or cheese. (2) dread crumbs, corn, cooked rice, nmraroni r,r potatoes. (3) White sauce, gravy, milk or cream. (4) Seasonings such as onion, garlic, salt, pepper, herbs. These may be used in almost any desired proportions so long as the nuxlure is moistened with enough sauce or gravy to prevent crumbl- ing. Except for tomatoes or mush- rooms, the vegetables are usually ho led.until almost tender, then hol- low et nut and the pulp chopped and mixed with the filling. So now, howsabout a few recipes? * * * STUFFED SUMMER SQUASH 4 cr five small or medium squash 1 onion, chopped 1 pound pork sausage meat 1% tablespoons flour 1/2 cep milk 21/2 cu7s soft bread crumbs or cubes Salt and pepper Sage or thyme 1 trblerpoon butter, melted. Method: (1) Boil squash in water to cover till almost tender, ten min- utes or longer, Drain. Cut a slice from. top of each and remove pulp. Chep pulp and top slice. Drain both shells and pulp. (2) Coote together onion and sausage over moderate fire till mixture begins to brown, stirring often. Remove sausage to bowl. Pour off all but two tablespoons of fat from frying pan. (3) Add flour to fat in pan and cook, stirring, till lightly browned. Add milk and cook, stirring, till thickened. Mix this sauce with the sausage, two cups of the crumbs (or cubes) and chopped squash. Add salt, pepper and herb. (4) Fill squash cases with this mhfture. Toss remaining bread in melted butter and sprinkle over fill- ing. (5) Bake in moderate oven (375 degress F.) till tops are brown, or about twenty minutes, Yield: four or five portions. * * * PEPPERS STUFFED WITH CORN AND CHEESE 6 medium green peppers 1 large onion, chopped 1 clove garlic, chopped 2 tablespoons butter 1 tablespoon flour 1 cup tomato juice 6 ears corn 1 tablespoon salt 1/23 teaspoon pepper Dash cayenne or Tabasco 2 cups grated Canadian cheese. Method: (1) Cut a slice from top of each pepper, remove seeds and boil till almost tender. Drain and stand in greased muffin cups. Chop meaty portions of tops. (2) Saute chopped pepper, onion and garlic in butter till tender, blend in flour and add tomato juice, Boil, stirring, about thirty seconds. (3) Cut corn from cobs and add to above mixture. Add salt, pepper and cayenne. Boil, stirring, about two minutes. Add a cup and a half of the cheese. Stir till melted. (4) Fill pepper cases with this mixture. Sprinkle remaining cheese over tops. Bake in a moderate oven (375 degrees F.) till cheese has melted and filling is hot, about ten minutes. Yield: six servings. * * * EGGPLANT STUFFED WITH LAMB AND NOODLES 1 eggplant 1 medium onion, chopped 1/2 cup mushrooms, sliced 2 tablespoons olive oil • or drip- pings 11/2 cups cooked noodles 1 cup cooked, chopped lamb . 1 teaspoon salt. 1/2 teaspoon dry mustard 1/2 cup cooked or canned tomatoes 1/2 cup buttered soft bread crumbs. Method: Cut eggplant in halt and boil in salted water to cover till just tender. Remove center and chop, leaving cases about three- fourths inch thick. (2) Saute onion and mushrooms in oil or drippings till onion is tenter. Mix chopped eggplant with this mixture. Add noodles, lamb, salt mustard and tomatoes, Fill cases. (3) Sprinkle buttered crumbs over tops. Place in a shallow pan, filled about an eighth -inch with water. Bake in a moderate oven (350 degrees F.) till crumbs are brown. * * CABBAGE STUFFED WITH HAM AND RICE 1 medium head cabbage 1 medium onion, chopped 1/2 pound cooked ham, cubed or chopped 2 table^poops drippings or other fat 1 teaspoon dry mustard teaspoon paprika Salt 2 cups cooked rice Evaporated milk or cream Melted butter, Method: Cut a slice from stern end of cabbage and remove core. Scoop out enough cabbage to make a shell. Place all trimmings in a large pot of boiling salted water, Tie cabbage firmly in shape with cord and add to pot. Cook, covered, till cabbage is almost tender. Re- move and drain head and trimmings. Chop trimmings. (2) Saute onion and ham in drip- pings till onion is tender. Add re- maining ingredients, except butter, using enough milk or cream to. moisten. (3) Stuff cabbage shell with this mixture and brush entire surface with melted butter. (4) Bake in a moderate oven (375 degrees F.) till heated throcgh- out, or about fifteen minutes. Yield: about six servings. The Shark The shark has teeth set litre a saw In serried rows within his jaw. When one set gets the worse for wear, He simply pushes in a spare. With all of his successive dentures He has carnivorous adventures, And since he cannot bear the sight of you, He rolls on his back to take a bite of you. —Earnest A, Hooton E I D T S HOUSEHOLD INSECT POWDER A sure killer! Of Beau, onto, bedbugs, roaches and other insect pests. Ideal for kitchen, bath, cot- tage and garage. In handy cone-eheped aheker-diepcn- eer. Get REID'S today! At all Drug and Hardware ores. UNIVERSITY OF TORONTO SCHOOL OF NITRSING The school offers a five-year general training in nursing leading to Registration as a practising nurse, including quahficationi for Public Health Nursing. The Degree of B.Sc.N. (Bachelor of Science in Nursing) from the University of Toronto. Substantial financial help is available through bursaries and scholarships. Entrance Requirement: Senior Matriculation (see current Calendar) For copies of the School Calendar and further information) apply to: The Secretary of the School. vfai 1.1 ' AYt'ey ee k s Brings quick relief. Greaseless, fast -drying, no strong odor, Renaming etre Age Recipe. Measure into bowl, 35 o. lukoworm water, 1 tap. grenuloted auger; stir until auger ie dissolved. Sprinkle with 1 envelope FJoiechmonn'e Royal Post Rising Dry Yeast. Let stand 10 min., THEN•atir well. Scald 3*, o, milk and stir io 3f o. granulated sugar, 3s tap. salt, 8 tbs. shortening; cool to lukewarm. Add to yeast mixture and stir in 1 well -beaten egg. Stir in 1 0. once -lifted broad flour; beat until smooth. Work in 235 o. once -sifted bread flour. Knead until smooth and elastic; place In greased bowl and brash top with melted butter or short- ening. Cover and set in worm place, free from draught. Let rise until doubled in bulk. While dough le rising, combine 3f o. brown auger (lightly pressed down), 3f e. liquid honey, 9 tbe. butter or margarine, melted; divide evenly into 24 greased large muffin pane; drop 8 peon halves intoeach pan. Punch down dough and divide mixture into 2 equal portions; form into smooth balls. Roll each piece into an oblong 3g" thick and 12" long; loosen dough. Brush with melted buttor or margarine. Sprinkle with a mixture of 3f e. brown sugar (lightly pressed down), 3f O. chopped pecans, Begin- ning ata 12" edge, roll up each piece loosely, like a folly roll. Cut into 1" dices. Place, a cut -aide up, in prepared muffin pnus. Crease tops. Cover and let rise until doubled in bunk. Bake in moderately hot oven, 375 , about 20 minutes. Tum out of pans immediato- ly and serve bot, or reheated. 1 get grand results from this New Fast -Acting Dry Yeast Yes, new Pleischmann's Royal Past Rising Dry Yeast fits ail recipes. 1 package equals 1 caste pf fresh yeast in say recipe—and it's fast -acting, just like fresh yeast. But it stays full-strength for weeks in your clapboard. If yost bake at borne, get a month's sup. ply from your grocer. Needs NO Refrigeration9